Dirty Skillet - DS Works

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Dirty Skillet - DS Works

Proper Eats.

Dirty Skillet - DS Works

🔥 Rustic comfort food
🥩 Steak • Burgers • Skillet classics
🍺 Beer-inspired pub dishes

Pop-ups | Events | Future food truck

Rustic Heat.

05/08/2026

🔥 DIRTY SKILLET CHEF’S SECRETS

WHY YOUR BRAAI SAUCE KEEPS BURNING

Your fire might not be the problem.

Many braai sauces contain sugar from honey, chutney, tomato sauce or sweet chilli sauce.

Sugar caramelises quickly over heat—but leave it there too long and it goes from sticky and glossy to bitter and burnt.

THE BETTER WAY

1. Season and cook the meat normally.
2. Wait until the meat is nearly done.
3. Brush on a thin layer of sauce.
4. Turn it frequently over medium heat.
5. Add another light coating just before serving.

👨‍🍳 CHEF’S SECRET

Build flavour with several thin layers instead of drowning the meat in one thick coating.

Each layer becomes sticky and glossy without burning before the centre is cooked.

Also keep sugary sauces away from roaring flames. Glowing coals and controlled heat are your friends.

❓ QUESTION TIME

Which glaze owns your braai?

🔥 Sticky BBQ
🍯 Honey mustard
🌶 Peri-peri
🍑 Chutney glaze

05/08/2026

🔥 DIRTY SKILLET KITCHEN

MONKEY GLAND STEAK POT PIE

South African steakhouse flavour wrapped in golden pastry.

Tender chunks of seared beef, caramelised onions and mushrooms simmered in a rich, tangy Monkey Gland gravy, then covered with flaky puff pastry and baked until deeply golden.

Sweet.
Savoury.
Proper winter comfort food.

INGREDIENTS

• 600g beef steak, cubed
• 1 large onion, sliced
• 250g mushrooms
• 2 cloves garlic
• 2 tbsp tomato sauce
• 1 tbsp chutney
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup beef stock
• 1 sheet puff pastry
• 1 egg, beaten
• Salt and black pepper
• Cooking oil

METHOD

1. Season the steak and brown it in batches.
2. Remove the meat and cook the onion and mushrooms until caramelised.
3. Add the garlic, tomato sauce, chutney, Worcestershire and mustard.
4. Pour in the beef stock and return the steak.
5. Simmer until the meat is tender and the gravy has thickened.
6. Spoon the filling into a baking dish.
7. Cover with puff pastry and brush with egg.
8. Bake at 200°C until puffed and golden.

👨‍🍳 CHEF’S SECRET

Allow the filling to cool slightly before adding the pastry. A boiling-hot filling creates too much steam and can leave the pastry soggy underneath.

❓ QUESTION TIME

What belongs next to this pie?

🥔 Creamy mash
🍟 Crispy chips
🥗 A fresh salad

04/08/2026

🔥 DIRTY SKILLET CHEF’S SECRETS

WHY DRY-BRINING MAKES MEAT BETTER

Want juicier meat with a better crust?

Salt it before you cook it.

Dry-brining simply means seasoning meat with salt and leaving it uncovered in the fridge before it hits the braai or skillet.

At first, the salt pulls moisture to the surface.

Then that salty moisture is absorbed back into the meat, seasoning it more deeply while the exposed surface becomes drier.

A drier surface means better browning, stronger char and a proper crust.

🥩 QUICK GUIDE

• Steaks: 1–24 hours
• Chicken pieces: 4–24 hours
• Whole chicken: 12–24 hours
• Thick pork chops: 4–12 hours

Place the meat on a rack or uncovered plate in the fridge.

👨‍🍳 CHEF’S SECRET

Use less salt than you think you need. You can always season again after cooking, but you cannot rescue meat that tastes like the ocean.

Also, do not rinse the meat before cooking. Pat away any visible moisture and take it straight to the heat.

❓ QUESTION TIME

Do you season your meat ahead of time or only moments before it hits the fire?

04/08/2026

🔥 DIRTY SKILLET KITCHEN

GOCHUJANG BRAAI CHICKEN FLATBREAD

South African fire meets Korean heat.

Juicy braaied chicken glazed with sticky gochujang sauce, piled onto toasted flatbread with melted cheese, crunchy slaw, spring onions and creamy garlic mayo.

Smoky.
Sweet.
Spicy.
Properly messy.

INGREDIENTS

• 500g boneless chicken thighs
• 4 flatbreads
• 2 tbsp gochujang paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp sesame oil
• Grated mozzarella
• Shredded cabbage
• Grated carrot
• Garlic mayo
• Spring onions
• Sesame seeds
• Salt and black pepper

METHOD

1. Mix the gochujang, honey, soy sauce, lemon juice and sesame oil.
2. Season the chicken and braai it over medium-hot coals.
3. Brush the glaze onto the chicken during the final few minutes.
4. Slice the chicken and place it onto the flatbreads.
5. Add mozzarella and toast until the cheese melts.
6. Finish with crunchy slaw, garlic mayo, spring onions and sesame seeds.
7. Fold it, grab it with both hands and get stuck in.

👨‍🍳 CHEF’S SECRET

Add the sugary glaze near the end of cooking. Put it on too early and the honey can burn before the chicken is cooked.

❓ QUESTION TIME

How hot are you making yours?

🌶 Mild
🌶🌶 Proper heat
🌶🌶🌶 Burn the eyebrows

04/08/2026

🔥 DIRTY SKILLET KITCHEN

ULTIMATE BRAAI STEAK SANDWICH

The best leftovers don’t stay leftovers for long...

Take yesterday’s perfectly braaied steak, slice it thin, then pile it onto toasted ciabatta with caramelised onions, melted mature cheddar, garlic butter and peppery rocket.

Crunchy bread.
Juicy steak.
Proper melted cheese.

Sometimes leftovers become the main event.

🥩 WHAT YOU NEED

• Braaied rump or sirloin
• Ciabatta or a rustic bread roll
• Mature cheddar
• Caramelised onions
• Garlic butter
• Rocket
• Dijon mustard
• Black pepper

🔥 METHOD

1. Slice the steak thinly across the grain.
2. Butter and toast the ciabatta until golden.
3. Warm the steak gently without overcooking it.
4. Add cheddar and allow it to melt.
5. Layer with caramelised onions, rocket and Dijon.
6. Close the sandwich and serve immediately.

👨‍🍳 CHEF’S SECRET

Slice the steak across the grain and warm it gently. Too much heat will dry it out before it reaches the bread.

❓ QUESTION TIME

Are you adding chilli jam, garlic aioli or keeping it classic?

30/07/2026

🔥 DIRTY SKILLET FOOD FIGHT

POTATO BAKE
VS
PAP & CHAKALAKA

The fire is hot...
The meat is ready...

But there's only room for ONE side on your plate.

🥔 Creamy, cheesy potato bake

OR

🌽 Stywe pap with spicy chakalaka

No cheating.
No taking both.

👇 Cast your vote below!

🥔 Team Potato Bake
🌽 Team Pap & Chakalaka

30/07/2026

🔥 DIRTY SKILLET KITCHEN

LOADED PHILLY CHEESESTEAK

When comfort food calls... answer with BOTH hands.

Tender slices of steak, buttery caramelised onions, sautéed peppers and mushrooms, all smothered in melted provolone and packed into a toasted hoagie roll.

It's hot.
It's messy.
And it's exactly what winter was made for.

INGREDIENTS

• Thinly sliced rump steak
• Hoagie roll
• Provolone or mozzarella
• Onion
• Green pepper
• Mushrooms
• Butter
• Worcestershire sauce
• Black pepper

METHOD

1. Sear the steak over high heat.
2. Cook onions, peppers and mushrooms until caramelised.
3. Return the steak and season.
4. Cover with cheese until melted.
5. Fill a toasted roll and serve immediately.

👨‍🍳 CHEF'S SECRET

Cook the steak in small batches. Overcrowding the pan steams the meat instead of giving it that rich caramelised flavour.

❓ QUESTION TIME

Would you add jalapeños or keep it classic?

29/07/2026

🎓 DIRTY SKILLET FOOD SCHOOL

WHY RESTING YOUR STEAK MATTERS

Ever sliced into a steak and watched all the juices run onto the plate?

That's because it didn't get time to rest.

Resting allows the juices to spread back through the meat instead of escaping with the first cut.

🥩 Thin steaks:
Rest 3–5 minutes.

🥩 Thick steaks:
Rest 8–10 minutes.

👨‍🍳 CHEF'S SECRET

Loosely cover your steak with foil while it rests. It stays warm without steaming and softening the crust.

❓ QUESTION TIME

How long do you normally let your steak rest before serving?

29/07/2026

🔥 DIRTY SKILLET KITCHEN

CAST-IRON SMASH BURGER STACK

Sometimes simple is unbeatable.

Two crispy-edged beef patties, melted mature cheddar, smoky bacon, caramelised onions, burger sauce and toasted brioche—finished in a sizzling cast-iron pan.

No fancy tricks.
Just proper flavour.

INGREDIENTS

• 2 beef smash patties
• 2 brioche buns
• Mature cheddar
• Crispy streaky bacon
• Caramelised onions
• Burger sauce
• Pickles
• Butter

METHOD

1. Heat a cast-iron pan until smoking hot.
2. Smash the beef balls into thin patties.
3. Cook until deeply caramelised.
4. Flip and add the cheddar.
5. Toast the brioche in butter.
6. Stack with bacon, onions, pickles and burger sauce.
7. Serve immediately.

👨‍🍳 CHEF'S SECRET

Never press the burger after flipping. All those delicious juices belong inside the patty.

❓ QUESTION TIME

What's your ultimate burger topping that you refuse to leave off?

28/07/2026

🔥 DIRTY SKILLET FOOD FIGHT

BRAAIBROODJIE VS GARLIC BREAD

One last spot next to the fire.

Only one can make the plate.

🧀 BRAAIBROODJIE

Smoky toasted bread packed with melted cheese, tomato, onion and that proper braai flavour.

OR

🧄 GARLIC BREAD

Golden, buttery, crispy at the edges and loaded with garlic and herbs.

No fence-sitting.

❓ QUESTION TIME

Which one are you choosing, and why?

Drop your winner in the comments:

🧀 Team Braaibroodjie
🧄 Team Garlic Bread

Address

Avon Drive, Three Rivers
Vereeniging
1935

Website

https://aldentegourmet.co.za/

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